Burmese courgette fritters (boothi)

Easy

September 2017

Easy

September 2017

Serves 4

Hands-on time 25 min

For Davina Quinlivan, these courgette fritters evoke memories of cooking with her mother. Bright from turmeric and with a kick from the chilli – this fragrant recipe makes for a light, yet moreish starter.

Method

Heat the vegetable oil in a large deep frying pan. While the oil is heating, put all the remaining ingredients (except the items to serve) in a medium mixing bowl with a large pinch of salt, then mix to form a pale yellow batter. The mixture will look lumpy, but everything should be well coated by the batter with no dry flour around the sides of the bowl.

Drop a dessertspoonful of the batter into the hot oil, then add 2-3 more, spacing them well apart. Cook for 2 minutes on each side or until golden brown, then remove the fritters with a slotted spoon and set aside on a plate lined with kitchen paper while you cook the rest.

Method

Heat the vegetable oil in a large deep frying pan. While the oil is heating, put all the remaining ingredients (except the items to serve) in a medium mixing bowl with a large pinch of salt, then mix to form a pale yellow batter. The mixture will look lumpy, but everything should be well coated by the batter with no dry flour around the sides of the bowl.

Drop a dessertspoonful of the batter into the hot oil, then add 2-3 more, spacing them well apart. Cook for 2 minutes on each side or until golden brown, then remove the fritters with a slotted spoon and set aside on a plate lined with kitchen paper while you cook the rest.